Zucchini pumpkin & Feta cakes

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 118.3
  • Total Fat: 6.1 g
  • Cholesterol: 54.3 mg
  • Sodium: 309.2 mg
  • Total Carbs: 10.6 g
  • Dietary Fiber: 1.1 g
  • Protein: 5.6 g

View full nutritional breakdown of Zucchini pumpkin & Feta cakes calories by ingredient
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great for a quick lunch with a green salad. great for a quick lunch with a green salad.
Number of Servings: 10


    Olive Oil, 1 1tsp
    Pumpkin, cooked, 160 grams
    Onions, raw, .5 medium (2-1/2" dia)
    Zucchini, 275 grams
    Sun Dried Tomatoes, 4 piece
    brown rice (1 cup cooked), .5 serving
    Cheddar Cheese, .33 cup, shredded
    *Flour, white, .5 cup
    Baking Powder, 1 tsp
    Egg, fresh, 2 large
    Feta Cheese, 1 cup, crumbled


Preheat oven to 190 degrees
Heat oil in large pan
cut pumpkin into small cubes and cook for approx 10 mins or until soft and brownish then add onion and cook till soft
meanwhile measure out other ingrediants.
Put the pumpkin and onions into lage bowl to cool
wash zucchini cut of ends, grate then squeeze out excess juice add to bowl with pumpkin
chop tomatoes finely, add to bowl
Add cooked rice chedder cheese, s&p, & stir to combine
Add flour, turn over softly to just combine
Use fork to beat eggs, stir this into bowl just enough to combine and then fold in the Feta cheese,
Spoon mixture into prepared muffin holes.
Bake 30 to 35 mins.
Serve or store in airtight container.

Serving Size: 10 cakes

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